Qualification Awarded

Graduates who successfully complete the program are awarded an associate degree in Cookery. The degree earned meets the level 5 qualifications set in the European Qualifications Framework for Lifelong Learning (EQF-LLF).

Specific Admission Requirements

Candidates must have a high school or equivalent school diploma and have received sufficient points from the relevant field of the central exam administered by ÖSYM. The mode of operation of the program is full time.

Qualification Requirements

To obtain a weighted grade point average of at least 2.00 out of 4.00 in order to successfully complete all of the courses available in the program (total 120 ECTS); however, to successfully complete the 60-day internship in the current practice. The maximum period of study to obtain an Associate Degree is 8 semesters.

Recognition of Prior Learning

The provisions of the “Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfers” are applied.

History

IIn the 2004-2005 academic year, the Cookery program started to operate as formal consumption. In the 2012-2013 academic year, students were admitted to the secondary education. As of the 2021-2022 academic year, student admission has been stopped at the end of the secondary education.

Profile of the Programme

Cookery is a service industry within the food and beverage industry. The food and beverage industry operates in many different areas. While the food and beverage sector meets the basic needs of people in the areas where it operates, it also provides the promotion of the country in the international arena. Today, increasing food and beverage businesses create the need for qualified personnel. Cookery Program; prepares and presents food and beverage in hotels, restaurants, food factories, fast-food, patisseries, etc., can implement a business plan, has a developed sense of smell and taste, can work quickly and regularly, is careful and meticulous, has a high sense of responsibility, hygiene and health It aims to train the manpower sought in domestic and foreign food and beverage businesses that pay attention to their issues. During their education, students will be educated through a training program that will comprehend the basic principles of the culinary field and the importance of contemporary technologies related to the profession, the importance of research, development and execution as an individual or group, and their legal responsibility as a cook.

Program Outcomes

1-	Defines basic concepts of food and beverage sector.

2-	Knows legal arrangements in food and beverage management and job’s standards.

3-	Knows interior and exterior factors which effect food and beverage managements.

4-	Know at least one foreign language at level A2 Europe Language Portfolio.

5-	Knows and uses how to work automation systems used in food and beverage and cookery sector.

6-	Communicates effectively and good, with subordinates and superiors.

7-	Knows the procedures of cooking techniques , kitchen techniques, menu planning.

8-	The degree of communication is very high and adapts teamwork.

9-	Has the ability of working with the intensity of work, stress and under pressure.

10-	Prepares reports about own job and presents to superiors.

11-	With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector.

12-	Knows the procedures of lavish meal and big organizations, takes part in teamwork.

Exam Regulations & Assesment & Grading

Each student has to attend classes, practices, laboratories, projects, workshops, semester studies, graduation studies. Students who do not attend at least 70% of the theoretical courses and at least 80% of the laboratory studies are not allowed to take the final exams from those courses. Students have to repeat the relevant course until they fulfill the attendance requirement in theoretical courses. Exams are usually in written form. However, the instructor may also decide to make it verbal. According to the content of the courses, students can also be directed to project work, provided that it is stated on the information form. Examinations of the courses are given by the instructor who teaches the course. Make-up exams can be given to students with an excuse, with the approval of the relevant board of directors, within 15 days from the end of the midterm exam.

Graduation Requirements

In order to successfully complete the program, it is necessary to pass all available courses (120 ECTS equivalent), to achieve a minimum 2.00 grade point average out of 4.00 and to successfully complete the compulsory internship.

Occupational Profiles of Graduates

Graduates of the Hotel, Restaurant and Catering Services Department, Cookery Program, by gaining the title of "Cook"; in touristic certified businesses, restaurants, food factories (catering companies), airplane-ship-train-bus-hospital kitchens; head chef, assistant chef, section chef, sauce chef, fish chef, grill chef, fries chef, grill chef, soup chef, vegetable chef, joker chef (exchange chef), cold chef, pastry chef, butcher, demi chef, busboy etc. with ranks; they can work as research chief (test cook), kitchen scientist, food and beverage manager, food supply manager, kitchen manager, restaurant supervisor-coordinator, restaurant manager etc.

Access to Further Studies

andidates who successfully complete their associate degree education must get a valid grade from the Vertical Transfer Exam and within the quota determined by the YÖK's framework regulation-Faculties/Schools; They can transfer vertically to undergraduate programs in Family and Consumer Sciences, Nutrition and Dietetics, Gastronomy, Gastronomy Culinary Arts, Culinary Arts and Management, Food and Beverage Management.

Mode of Study

Associate degree

Programme Director

Specialist Adnan ACAR

ECTS Coordinator

Course Structure Diagram with Credits

Evaluation Questionnaires

Course & Program Outcomes Matrix